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Cassava Flour Pizza Crust - Gluten Free, Yeast Free
Source: Bean Girl (Entered by Bryan Sox)
This is another easy recipe to make your own pizza crust at home that tastes great with any topping. Cassava flour is known for its ability to add texture as a flour substitute and the crust is definitely not a thin one. Enjoy with fresh sliced pepperoni, grated cheese and the sauce of your choice or sauce, sauteed mushrooms, baby tomatoes and feta cheese (shown in the picture).
Serves: 8 Slices
Step by Step Instructions
- Preparation: Thoroughly mix the dry ingredients in a large mixing bowl. Separately, mix the wet ingredients well including the yolks. Add the wet ingredients to the dry ingredients in parts until well mixed and then let sit for about 10 minutes. Place the dough on parchment paper (you’ll need it big enough to hold a 14” pizza crust. Place a second piece of parchment paper on top and roll into a circular shape taking any pieces and rolling them back in. Remove the top piece by peeling away and place a 14” pizza pan spray with olive oil in its place. Carefully turn over so the parchment paper is now on top and then remove it by peeling away. Preheat an oven to 425F.
- Baking: Place the crust in the preheated oven and bake for about 14-16 minutes until the crust has turned golden (this crust is thicker so that’s why this part takes a little longer). Remove and place toppings and return to the oven to bake for about 7-8 minutes until the crust is browned at the edges and the topping is melted as well (if using cheese or vegan substitute to your preference). Let cool a little and slice into 8 pieces. This is a fun, easy recipe. Try using pizza sauce, sauteed mushrooms and mozzarella cheese. In the pictures, we used sliced, sauteed portabella mushrooms, sliced baby tomatoes and feta cheese. Enjoy!
- Nutrition (per slice): Makes 8 slices. 180 calories, 2 grams protein, 22 grams carbohydrates, 9 grams fat (2 grams saturated fat), 1 gram fiber (nutrition is for the crust only)